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Restaurant Style Steak 2, 8 oz filet mignon 4t kosher salt 4t fresh pepper stick butter; divided 1 T olive oil 2 cloves garlic, chopped 1T chp parsley 1T chp thyme 1t lemon zest Soften 1/2 stick of butter, mix with garlic, herbs & lemon. Refrigerate. Season steak w/S&P. Heat 1/2 stick butter and oil in cast iron skillet to hot! Preheat to 400. Sear filets for 2-3 min/side until nice crust has formed. Spoon butter on top while cooking. Put in oven for 6-8 min. Top w/butter last min.
Restaurant Style Filet Mignon - perfectly cooked steak and no grill involved
Restaurant Style Steak Recipe http://whitsamusebouche.com
Restaurant Style Filet Mignon -- I made this a while ago and forgot to repin it with comments, its amazing. PERFECT! I keep some of this compound butter in the fridge for grilled steaks too.
Restaurant Style Filet Mignon Restaurant Style on http://whitsamusebouche.com Ingredients: filet mignon - 2, 8 ounce filetskosher salt - 4 teaspoonsfreshly cracked pepper - 4 teaspoonsbutter - 1 stickolive oil - 1 tablespoongarlic - 2 cloves, choppedparsley - 1 tablespoon, choppedthyme - 1 tablespoon, choppedlemon zest - 1 teaspoon Instructions: DISCLAIMER: The reason this dish is so amazing is due mostly in part to having the very best, most fresh ingredients possible. That means high grade salt, it means pepper ground right in front of you by a pepper mill. It means fresh herbs and it means REAL BUTTER. The good news is that these are all things you should already have in your house. Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400 degrees. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top. Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare kids. Some people don't like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)
Restaurant Style Filet Mignon. I <3 beef.
Filet Mignon -- um. yeah. Love grilled squash with this. I live in California and can grill year-round. :)
Delish!: Restaurant Style Steaks Tip: Put butter on in last five minutes of cooking.
It's too good
add some chopped red onion on top for more flavor!
So that's why restaurant steaks always taste better than steak prepared at home!
// Black Pepper Crusted Filet Mignon with Goat Cheese
Someone said....'The secret to how steakhouses make their steaks so delicious. - it is TRUE! NO MORE grilled steak!' I have to try this!
Balsamic glazed steak rolls
The easiest way to make the BEST Seared Steaks at home! jennysteffens.blo...
How to Cook a Steak by The Pioneer Woman. I suck at cooking steak, so hopefully this can help!
I follow her instructions and they worked great on my electric stove! Still working on adjusting to our new gas stove.
Kristen shares her tips on how to grill the perfect steak, just in time for Father's day on SixSistersStuff.com
I wouldn't put BBQ sauce on a piece of prime meat but everything else sounds spot on!
Jenny Steffens Hobick: Filet Mignon | Filet of Beef | Seared Filets at Home
Filet Mignon with Mushroom Sauce - The perfect way to prepare filet mignon plus a fantastic mushroom sauce! A great option to serve at a special dinner!
a perfectly cooked steak... I may have to create a board for just pins of steak. Don't tempt me. Granted, this *is* tempting me!